Comparative evaluation of nutritional value and flavor quality of muscle in triploid and diploid common carp: Application of genetic improvement in fish quality
Li Cai, Fangle Tong, Tao Tang, Zhipeng Ao, Zehong Wei, Fuzhong Yang, Yuqing Shu, Shaojun Liu, Kangsen Mai
Topics & Concepts
BiologyCommon carpFood sciencePloidyCyprinusEicosapentaenoic acidDocosahexaenoic acidCarpBiochemistryPolyunsaturated fatty acidAnimal scienceFatty acidFisheryFish <Actinopterygii>GeneAquaculture Nutrition and GrowthAquaculture disease management and microbiotaReproductive biology and impacts on aquatic species